Description
Spanish Queen, Kalamata, and lightly salted black olives meet oregano, thyme, and truffle oil to make a mouthwatering appetizer just in time for the holidays. Paleo and vegan!
Ingredients
- 1-½ cup Kalamata Olives
- 1 can (8 Oz. Size) All-natural Black Olives
- 1-½ cup Spanish Queen Olives
- 1 teaspoon Lemon Juice
- 1 teaspoon Apple Cider Vinegar
- ¼ cups White Truffle Oil (olive Oil Will Also Work)
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- ⅛ teaspoons Sea Salt
- Pepper For Garnishing
Preparation
Rinse olives and combine in large bowl.
In a separate dish, combine lemon juice, apple cider vinegar, white truffle oil, seasonings, and salt.
Pour seasoned oil mixture over the olives and stir until evenly coated. I found alternating between a large spoon and a fork helped me get an even coating on the olives.
Pour marinated olives into a large, wide mouth olive jar, and store in the refrigerator until ready to eat. For best results, stir before serving as separation will occur, and consume within 1 week.
